MyPlate Arepas – Cornmeal Patties

Name: MyPlate Arepas – Cornmeal Patties
Prep time: 5M
Total time: 30M
Yield: 8 Servings
Cuisine: South America
Ingredients: 1½ cups GOYA® Masarepa (pre-cooked white or yellow corn flour); 1½ cups water; 2 oz. low fat, low-sodium mozzarella cheese, grated; 2 tbsp. fat-free milk; ⅛ tsp. salt or ¼ tsp. GOYA® Adobo All-Purpose Seasoning Light without Pepper; 2 tsp. butter

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<h2 class="subheader">An Everyday South American Delight</h2> Arepas, or cornmeal patties, are an easy and scrumptious complement to any meal. Found on the tables of Colombia and Venezuela, many families make Arepas as a fun and flavorful substitute for the common dinner roll. Place a crispy Arepa or two on the side of any main course for a tasty addition to any meal, any time of day. Arepas are a favorite filler for families throughout South America.

Total Time

30m

Prep Time:5m

Yields:8 Servings

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Ingredients

1½ cups

GOYA® Masarepa – Pre-Cooked White Corn Meal, (or pre-cooked yellow corn meal)

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1½ cups

water

2 oz.

low fat, low-sodium mozzarella cheese, grated

2 tbsp.

fat-free milk

⅛ tsp.

salt or ¼ tsp. GOYA® Adobo Light with Pepper (50% Less Sodium)

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2 tsp.

butter

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Directions

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Step 1

In medium mixing bowl, combine masarepa, water, cheese, milk and salt, mixing thoroughly. Let mixture stand five minutes.

Step 2

Using wet hands, knead dough until smooth. Divide dough into 18 portions; with wet hands, roll dough into small balls.

Step 3

Heat butter in large griddle, or non-stick skillet over medium-high heat. Place balls of dough on hot surface about 3½” apart. Using palm of hand, flatten balls to form disks 3″ diameter x ¼” thick. Cook, flipping once, until crisp and golden brown on both sides, about 7 minutes per batch. Serve warm.